Grilled octopus with lemon, capers & parsley

Mediterranean seaside classic with a citrus kick

Tender, grilled octopus meets a refreshing marinade of lemon, capers and parsley – marinated octopus with Mediterranean charm, ideal for summer.

Ideal wine pairing: Assyrtiko (Santorini PDO, Greece)

Assyrtiko from the volcanic island of Santorini is a prime example of salty elegance. The chalky, ash-rich soils and the Aegean sea climate characterize the wine with a vibrant freshness and pronounced minerality. Its aromas of lemon zest, white flowers, wet stone and a hint of smoke combine perfectly with the roasted notes of octopus. The piquant caper saltiness is picked up by the Assyrtiko and refreshed by its natural acidity. At the same time, the wine plays with the herbaceous, fresh parsley and rounds off the dish with its salty energy at the highest level. This combination is not only harmonious – it is pure Mediterranean harmony.

Another 5 wine recommendations for this pairing:

1. albariño (Rías Baixas DO, Galicia, Spain)
Albariño is a white wine with an Atlantic profile: citrusy, floral and slightly salty. The intense freshness of grapefruit and lime, complemented by a hint of sea spray, makes it the perfect match for everything that comes from the sea. With octopus with lemon and capers, it impresses with its delicate texture, which does not overpower but also does not fade – perfectly balanced for fine grilled flavors and citrus marinades.

2. Picpoul de Pinet AOC (Languedoc, South of France)
The “lip-biter” brings crisp apple notes, lime zest, white pepper and a striking minerality. Its full strength is revealed in combination with grilled octopus: the green freshness complements the herbs, the salty structure goes perfectly with the seafood and the citrus liveliness is congenial to the lemon component. A southern French classic that feels like a summer’s day at the Étang de Thau.

3. vermentino di Gallura DOCG (Sardinia, Italy)
Vermentino from the windswept north-eastern tip of Sardinia is herbaceous, fruity and mineral. It smells of grapefruit, thyme and white peach, with a subtle almond aftertaste. This combination perfectly complements the Mediterranean marinade, enhances the saltiness of the capers and gives the dish a certain creaminess thanks to its slightly oily body – a sun-kissed interplay.

4. Greco di Tufo DOCG (Campania, Italy)
This Campanian white wine brings a smoky minerality paired with lemon zest, white flowers and a hint of fennel. The octopus gains depth through the interplay with the fruity, spicy profile of the Greco. The combination with the parsley and citrus in particular creates a sophisticated variety of flavors with regional Italian references.

5. Grüner Veltliner (Wachau DAC, Austria – Federspiel or Smaragd)
With its notes of white pepper, Granny Smith and citrus fruits, Grüner Veltliner brings a peppery tension to the game. The texture is cool, clear and energetic, ideal for the structure of the octopus and the herbaceous marinade. The caper flavors in particular benefit from the fine piquancy and minerality of this classic from the Wachau.

The recipe: